Healthy Birthday Cake Recipe with Tigernut

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Healthy Birthday Cake Recipe with Tigernut

I love to receive recipes and feedback from customers for the products that they have purchased from Naturely.  So, I was very happy when Kasey Wilson from Glowing Mumma mentioned that she had made a beautiful Birthday cake for her daughter using the tiger nut flour that we sent her a few weeks ago. For those who do not know about tiger nuts yet, they are actually tubers like sweet potatoes and carrots and contain great nutrients such as fiber, vitamin E, C, Iron, Magnesium and Zinc. According to Healthline, tiger nuts may help to improve digestion, reduce blood sugar level and improve heart health.  It’s a great gluten-free replacement for baking flour or binder in veggie burgers.  Let’s check the recipe below.


Lemon Cake with Berry Frosting
Prep Time
4 hrs
Cook Time
40 mins
Total Time
4 hrs 40 mins
Servings: 5
Author: Kasey Willson
  • 3/4 cup coconut oil melted
  • 3 eggs
  • 1/2 - 3/4 cup coconut sugar
  • 1 1/2 cup zuchinni finely grated
  • 2 lemons zested and juiced
  • 2 cup tiger nut flour sifted
  • 1 1/2 tsp baking power
  • 1/2 tsp bicarb soda
  • 1/2 cup cashews soaked for 4 hours
  • 2/3 cup coconut cream turn your can upside down in the fridge for 2 hours and then use the solidified cream for the recipe
  • 1/2 lemon juice
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 tbsp raw honey
  • 1 tbsp frozen blueberries optional
  1. Preheat your oven to 180 degrees C and line a cake tin with baking paper.

  2. Add the melted coconut oil, coconut sugar and eggs into a large bowl and whisk together.

  3. Mix in the zucchini and lemon (rind and juice).

  4. In a seperate bowl, add the dry ingredients and mix well. Once combined, add into the wet ingredients and mix well.

  5. Pour into your lined cake tin and bake on 180 degrees C for 30-40 minutes, or until cooked through.

  6. Allow to cool and cut the cake in half horizontally. Set aside so the that one cut edge is facing down (frosting will go on the other side).

  7. But if you plan to bake two cakes, you won't need to cut them in half, as the frosting will go between the two cakes. In this case, face one of the cakes upside down (so the top of the cake will be the flattest side).

  1. Drain soaked cashews and add them into a high speed food processor and blend until they are smooth. You may need to stop often to scrape the sides.

  2. Add the cooked berries, coconut cream, lemon, coconut oil, honey and vanilla and blend until the pink/ purple colour is even throughout the frosting mixture. If you want a speckled finish to the cake frosting, add in the frozen blueberries and blend for a further 15 seconds.

  3. Now it's time to ice your cake. Using a spatula, add the icing to the middle of the cake, before placing the second cake (or top half of the cake) on top. Continue to dollop the frosting on top of the cake and use the excess to cover the sides. Smooth it over and decorate to your fancy.

Enjoy straight away, or refrigerate if the celebration is later on. If you're lucky enough to have leftovers, this cake freezes well too.



    Kasey Willson is a Naturopath, Author & Mumma with a passion to empower women to feel empowered, nourished and nurtured heading into and throughout their mummahood journey. Through her books, courses and one-on-one support, Kasey has created a community of women seeking support for their hormones, fertility, pregnancy, fourth trimester, motherhood and baby health.

    If you are interested in this recipe, please read more on this topic in her baby health bookThriving Bubba.

    Follow Kasey on social media @KaseyWillsonND

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